Ronne Hellmanns Sesame Chicken Recipes

Steps:

• Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
• Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
• Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
• Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Steps:

• 1. Preheat your oven to 425°. Place chicken breasts in a baking pan.
• 2. In a small bowl, mix the mayo and the parmesan cheese. Spread on chicken and sprinkle with breadcrumbs
• 3. Bake for 20-25 minutes. Crust should be beautifully brown.

Steps:

• The easiest is to dip chix pieces in oil seasoned w/ garlic,salt & pepper to taste. Roll in mixture of crumbs and sesame to taste. Bake at 350 till just done. Time depends on thickness. Of course, you could fry them and finish in oven if desired. Top chicken with sauce- or can be left on side: 1 jar apricot preserves 2-3T good mustard 2t soy sauce( to taste) I served chicken on top of noodles below: 1 lb linguine noodles 1/2 c soy sauce 1/4 cup or more sesame seeds 1/2 c sesame oil 1/3 c sugar or Splenda 3 scallions thinly sliced Cook noodles and coat with remaining ingredients.

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Grill chicken, skin side down, uncovered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°

Steps:

• In a small bowl, mix sauce ingredients. Refrigerate until serving., In a shallow bowl, mix bread crumbs, sesame seeds and parsley. In a separate shallow bowl, mix mayonnaise and seasonings. Dip chicken in mayonnaise mixture, then in crumb mixture, patting to help coating adhere to all sides., In a large cast-iron or other heavy skillet, heat 2 tablespoons oil over medium-high heat. Add chicken in batches; cook until chicken is no longer pink, turning occasionally and adding additional oil as needed. Serve with sauce.